grain-free vegan chocolate chip cookies
Grain-free vegan chocolate chip cookies is a hor d'oeuvre that serves 18. One portion of this dish contains around 2g of protein, 9g of fat, and a total of 109 calories. For 40 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. If you have maple syrup, salt, unsweetened applesauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. Plenty of people made this recipe, and 114 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Running with Spoons. Overall, this recipe earns an improvable spoonacular score of 8%. If you like this recipe, take a look at these similar recipes: Multi-Grain Vegan and Gluten-Free Chocolate Chip Cookies, Grain-Free Raspberry Chocolate Chip Stuffed Cookies (Vegan + Paleo), and Grain Free Chocolate Chip Cookies – Day 20 Grain-Free Challenge.
Servings: 18
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 tsp baking powder
1 1/2 cups (168 g) blanched almond flour
3 tbsp (21 g) coconut flour
1/4 cup (60 ml) coconut oil, melted
1/4 cup (60 ml) maple syrup
1/4 tsp salt
2 tbsp (30 ml) unsweetened applesauce
1 tsp vanilla extract
1/4 cup (42 g) vegan chocolate chips
Equipment:
baking paper
baking sheet
oven
mixing bowl
wire rack
Cooking instruction summary:
Preheat your oven to 350F (175C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Add the melted coconut oil, maple syrup, applesauce, and vanilla, mixing until all the ingredients are well combined and a dough begins to form. Stir in the chocolate chips. Scoop out a scant tablespoon of dough and roll it between your hands to form a ball. Place it on your prepared baking sheet and repeat until all the dough has been used up. Use a jar or flat-bottomed cup to gently flatten each cookie. They won't spread much from their pre-baking shape, so shape them how you want them to look when they're done. Bake for 10 - 12 minutes, or until the edges begin to turn golden brown. Remove the cookies from the oven and allow them to cool on the sheet for ~5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container for up to a week.
Step by step:
1. Preheat your oven to 350F (175C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
3. Add the melted coconut oil, maple syrup, applesauce, and vanilla, mixing until all the ingredients are well combined and a dough begins to form. Stir in the chocolate chips.
4. Scoop out a scant tablespoon of dough and roll it between your hands to form a ball.
5. Place it on your prepared baking sheet and repeat until all the dough has been used up. Use a jar or flat-bottomed cup to gently flatten each cookie. They won't spread much from their pre-baking shape, so shape them how you want them to look when they're done.
6. Bake for 10 - 12 minutes, or until the edges begin to turn golden brown.
7. Remove the cookies from the oven and allow them to cool on the sheet for ~5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container for up to a week.
Nutrition Information:
covered percent of daily need
